DARK CHOCOLATE AND PEAR FILO PASTRY CUPS
Ingredients
- 4-5 layers filo pastry
- 2 pear halves
- 55g/2oz dark chocolate
- 2 eggs
- yolks only
- 55ml/2fl oz double cream
- 30g/1oz caster sugar
Directions
- Lay the filo pastry on a damp surface and cut into a square. Grease a dariole mould with butter and place the pastry inside so it falls over the sides. Place in a hot oven 200C/400F/Gas 6 for a few minutes.
- Melt the chocolate over a bain marie (simmering water in a pan
- with the bowl of chocolate sitting over the top).
- In a separate bowl beat the egg mixture along with the double cream. Add the chocolate and mix together
- Chop up the pears into small pieces and place in the mould. Pour the mixture into the mould and serve.
